Ingredients

FOR THE CAKE:
1 ¾ cup cake flour (210 grams)
¼ cup unsweetened cocoa powder (20 grams)
½ teaspoon salt
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil (237 ml)
1 cup granulated sugar (200 grams)
1 large egg
1 egg yolk
3 tablespoons red food coloring
1 teaspoon peppermint extract
⅔ cup buttermilk , well shaken (155 ml)
FOR THE CHEESECAKE FILLING:
8 ounces cream cheese , at room temperature (1 package, 225 grams)
½ cup granulated sugar (100 grams)
1 large egg
2 teaspoons all-purpose flour
½ teaspoon peppermint extract
FOR THE WHITE CHOCOLATE ICING:
1 cup chopped white chocolate , melted and cooled (5 oz, 140 grams)
¼ cup heavy whipping cream (60 ml)
1 cup powdered sugar , sifted (227 grams)
½ teaspoon peppermint extract
Approximately 2-3 crushed candy canes

Instructions

1.TO MAKE THE CAKE:
2.Preheat oven to 350°F. Grease a 9-10 inch bundt was nonstick spray or butter and flour.
3.In a medium bowl, sift cake flour, cocoa, salt, baking powder, and baking soda together.
4.In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, mix the oil and the sugar until well-blended. Add eggs and egg yolk one at a time, mixing after each. With the mixer on low, slowly add all of the red food coloring, being very careful not to splash. Add peppermint extract.
5.Add flour mixture in three additions, alternately with the buttermilk and ending with the flour. Mix until just combined, scraping bowl down as needed; don't overmix.
6.To prepare the cheesecake filling, beat the cream cheese, sugar, egg, flour and peppermint extract until smooth.
7.Pour half of the red velvet batter into the prepared bundt pan. Spoon cheesecake filling over the batter, leaving a 1 inch border. Use a knife to gently swirl some of the batter into the filling. Top with remaining red velvet batter.
8.Bake until a toothpick inserted into the center comes out with a few moist crumbs or the top springs back when pressed gently, about 1 hour. Let cool in the pan 15 minutes, then transfer to a wire rack to cool completely.
9.TO ICE THE CAKE:
10.Combine the melted white chocolate and heavy cream, then stir in the powdered sugar and peppermint extract. If it's too thin, let it sit for 5-10 minutes. If it's too thick, add more cream a teaspoon at a time.
11.Gently pour glaze over the cooled cake. Top with crushed candy canes and let it set for at least 15 minutes before serving. Store cake in the fridge for up to 5 days.

Leave a Reply

Your email address will not be published.